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If you're craving comfort food with an Italian twist, this Italian Mac and Cheese Casserole is your go-to dish. Imagine creamy mozzarella and parmesan melting into perfectly cooked elbow macaroni, all topped with a golden, crispy breadcrumb layer. It's a simple yet indulgent meal that brings warmth and satisfaction to any table. Let's dive into this cheesy delight!
The name of the recipe: Italian Mac and Cheese Casserole Recipe
Ingredients:
- 2 cups elbow macaroni
- 2 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- 2 cups milk
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup optional breadcrumbs
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to the package instructions. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.
- Gradually whisk in the milk, and cook until the mixture thickens and bubbles.
- Remove from heat and stir in the mozzarella and parmesan cheese until melted. Season with salt and pepper.
- Combine the cooked macaroni and cheese sauce in a mixing bowl. Transfer to a baking dish.
- Sprinkle breadcrumbs on top, if using.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Mexican Mac and Cheese Casserole Recipe
What you will need to make Italian Mac and Cheese Casserole
- Elbow macaroni: Provides the base, holding the creamy cheese sauce perfectly. Classic pasta shape for mac and cheese.
- Mozzarella cheese: Melts smoothly, giving a stretchy, gooey texture. Essential for that cheesy pull everyone loves.
- Parmesan cheese: Adds a sharp, nutty flavor. Balances the creaminess of mozzarella with a bit of tang.
- Milk: Creates the creamy sauce base. Helps blend the cheeses into a smooth, luscious mixture.
- Butter: Forms the roux with flour, thickening the sauce. Adds richness and depth to the flavor.
- All-purpose flour: Combined with butter, it thickens the sauce. Ensures the cheese sauce clings to the pasta.
- Breadcrumbs: Optional topping for a crunchy, golden crust. Adds texture contrast to the creamy pasta.
Tools and Instruments Required
What tools/instruments will be needed to make Italian Mac and Cheese Casserole Recipe
- Saucepan: Essential for making the cheese sauce by melting butter, cooking flour, and thickening milk.
- Mixing bowl: Needed to combine cooked macaroni with the cheese sauce before baking.
- Baking dish: Used to bake the macaroni and cheese mixture, ensuring even cooking and a golden top.
- Whisk: Helps in blending flour and milk smoothly, preventing lumps in the cheese sauce.
- Colander: Drains the cooked macaroni, removing excess water before mixing with the sauce.
Italian Mac and Cheese Casserole Recipe
A delicious Italian twist on the classic mac and cheese casserole.
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Ingredients:
Main Ingredients
- 2 cups Elbow macaroni
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 cups Milk
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 cup Breadcrumbs optional
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to the package instructions. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.
- Gradually whisk in the milk, and cook until the mixture thickens and bubbles.
- Remove from heat and stir in the mozzarella and Parmesan cheese until melted. Season with salt and pepper.
- Combine the cooked macaroni and cheese sauce in a mixing bowl. Transfer to a baking dish.
- Sprinkle breadcrumbs on top, if using.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
- Let it cool for a few minutes before serving.
Notes:
For a twist, add cooked bacon or ham to the mixture before baking.
Read more: Taco Mac and Cheese Casserole Recipe
Nutrition value:
Calories: 450kcalCarbohydrates: 45gProtein: 20gFat: 20gSaturated Fat: 12gCholesterol: 60mgSodium: 800mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 400mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole up to the baking step.
- Cover tightly with plastic wrap or foil.
- Refrigerate for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with foil.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Bake at 350°F (175°C) for 30-35 minutes until hot and bubbly.
For an extra creamy texture, try adding a dollop of ricotta cheese to the cheese sauce before mixing it with the macaroni.
Frequently Asked Questions
FAQ:
How can I make this dish gluten-free?
Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend.
Can I add vegetables to this recipe?
Absolutely! Try adding cooked spinach, broccoli, or peas for extra flavor and nutrition.
How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
Can I use a different type of cheese?
Yes, feel free to experiment with cheddar, gouda, or any cheese you prefer.
Is it possible to make this dish ahead of time?
Yes, prepare the casserole, cover it, and refrigerate. Bake it when ready to serve.
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